Editing Openai/677a4634-5f50-8000-9caf-6632df8b319a


{{DISPLAYTITLE:Katz's Pastrami Recipe}}

''This conversation was exported from ChatGPT''<ref>{{cite web|title=Katz's Pastrami Recipe|url=https://chatgpt.com/share/677a4634-5f50-8000-9caf-6632df8b319a|publisher=ChatGPT|access-date=2025-11-25}}</ref>

== gpt-4o ==
=== User: katz deli pastrami recipe ===
katz deli pastrami recipe

=== Assistant: Katz's Delicatessen in New York City is legendary for its pastrami, but the exact recipe is a closely guarded secret. ===
Katz's Delicatessen in New York City is legendary for its pastrami, but the exact recipe is a closely guarded secret. However, you can recreate a version of Katz’s-style pastrami at home with a similar flavor profile. Here's a general approach:

===== Homemade Katz-Style Pastrami Recipe =====

This process involves curing, smoking, and steaming the meat.

===== Ingredients: =====
* For the brine (cure): - 1 gallon (3.8 liters) water - 1 cup kosher salt - 1 cup brown sugar - 1/2 cup pink curing salt (Prague Powder #1) - 2 tablespoons pickling spices - 5 garlic cloves, smashed - 1 tablespoon coriander seeds - 1 tablespoon mustard seeds
* For the rub: - 1/4 cup black pepper, coarsely ground - 1/4 cup coriander seeds, coarsely ground - 2 tablespoons paprika - 1 tablespoon garlic powder - 1 tablespoon onion powder
* Meat: - 5-pound (2.2 kg) brisket (preferably the flat cut)

===== Instructions: =====

====== 1. Cure the Brisket: ======
# Combine all brine ingredients in a large pot. Heat slightly to dissolve the salt and sugar, then let it cool completely.
# Submerge the brisket in the brine in a non-reactive container. Refrigerate for 5–7 days, turning the meat daily to ensure even curing.

====== 2. Rinse and Soak: ======
* After curing, rinse the brisket thoroughly under cold water to remove excess salt. Soak it in fresh cold water for 2–4 hours, changing the water halfway through.

====== 3. Apply the Rub: ======
# Mix the rub ingredients.
# Pat the brisket dry and coat it evenly with the rub, pressing it into the surface.

====== 4. Smoke the Brisket: ======
* Heat a smoker to 225°F (107°C). Use wood chips like cherry or hickory for a classic flavor.
* Smoke the brisket for 6–8 hours, or until the internal temperature reaches 165°F (74°C).

====== 5. Steam the Pastrami: ======
* Wrap the smoked brisket tightly in foil and refrigerate overnight.
* Before serving, steam the brisket in a large pot or steamer until it’s tender and reaches an internal temperature of about 200°F (93°C), typically 1.5–2 hours.

====== 6. Slice and Serve: ======
* Slice the pastrami thinly against the grain and serve on rye bread with mustard for a classic Katz's-style sandwich.

This method captures the essence of Katz's pastrami, though perfection may require practice! Enjoy making and sharing this iconic deli staple at home.

== References ==
<references />


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